Tomato, Mustard and Brie Tart

Ingredients: 
-Pie Crust
-1/2 Cup Milk
-2 egg yolks
-Clove, garlic
-Ground black pepper
-1 tablespoon mustard
-Cheddar Cheese
-4 Tomatoes, sliced
-4.4 oz brie, sliced

Herb Oil-Basil
-Parsley
-2 Tablespoons olive oil

The original recipe called for making the pie crust by hand -- from previous experience making pasty by hand is too time consuming so I opted for a pre-made crust.

Press crust into pie pan.

In a bowl mix together milk, egg yolks, garlic and add black pepper to taste.

Spread mustard across the bottom of the crust.

Sprinkle cheddar cheese on top of the mustard, as much as desired.

Add thinly sliced tomatoes.

Add the brie.

Pour the milk, egg yolk and garlic mixture over the ingredients in the crust.

Cook the tart in the oven for 35 minutes at 350 degrees.

While the tart is in the oven, make the herb oil mixture.

Mix together the olive oil and herbs in a cup. The original recipe called for fresh herbs, but I just used a shake of dried basil and a shake of dried parsley.

Pour the herb oil over the brie and serve warm.
This is the finished product.

This was the best recipe I've made so far! My boyfriend and his roommate were both skeptical about this meal because neither of them likes tomatoes or mustard, but both agreed that this was great. The flavors blended very well together making for a smooth flavor profile, a few of us even had a second helping. The brie was the most expensive ingredient, but it's totally worth the cost to make this dish which is perfect for serving a dinner party of four to six people.

The Tomato, Mustard and Brie Tart pairs really well with the Green Beans with Walnut Dressing recipe I made two weeks ago -- the mustard in the dressing for the green beans gives the two a subtle similarity.

This recipe came from the Complete Series: Vegetarian Cookbook